title: Microwave-assisted extraction of phenolic antioxidants from potato peels.
abstract: A response surface method was used to optimize the microwave-assisted extraction parameters such as extraction time (t) (min), solvent (methanol) concentration (S) (v/v) and microwave power level (MP) for extraction of antioxidants from potato peels. Max. total phenolics content of 3.94 mg g⁻¹ dry weight (dw) was obtained at S of 67.33%, t of 15 min and a MP of 14.67%. For ascorbic acid (1.44 mg g⁻¹ dw), caffeic acid (1.33 mg g⁻¹ dw), ferulic acid (0.50 mg g⁻¹ dw) max contents were obtained at S of 100%, t of 15 min, and MP of 10%, while the max chlorogenic acid content (1.35 mg g⁻¹ dw) was obtained at S of 100%, t of 5 min, and MP of 10%. The radical scavenging activity of the extract was evaluated by using the DPPH assay and optimum antioxidant activity was obtained at S of 100%, t of 5 min, and MP of 10%.
authors.affiliation: Department of Bioresource Engineering, McGill University, 21,111 Lakeshore Rd., Sainte-Anne-de-Bellevue, QC H9X3V9, Canada. ashutosh.singh@mail.mcgill.ca
authors.forename: Ashutosh
authors.initials: A
authors.lastname: Singh
authors.forename: Kebba
authors.initials: K
authors.lastname: Sabally
authors.forename: Stan
authors.initials: S
authors.lastname: Kubow
authors.forename: Danielle J
authors.initials: DJ
authors.lastname: Donnelly
authors.forename: Yvan
authors.initials: Y
authors.lastname: Gariepy
authors.forename: Valérie
authors.initials: V
authors.lastname: Orsat
authors.forename: G S V
authors.initials: GS
authors.lastname: Raghavan
mesh_terms: D000704:Analysis of Variance; D000975:Antioxidants / Q000302:isolation & purification*; D008872:Microwaves; D010636:Phenols / Q000302:isolation & purification*; D011198:Solanum tuberosum / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D010636:Phenols